Food production has changed dramatically to meet the growing demand for food for the world's rapidly growing population. Advances in biotechnology have allowed the food industry to reduce production expenses and increase profit margins by creating superior food products through genetic engineering. There are many dangers and risks associated with genetically modified organisms (GMOs), such as significant changes in the DNA of both the genetically modified organism and those who ingest them; as a result, they have caused human health problems, environmental problems and unexpected genetic mutations. Although numerous studies have been conducted on GMOs, there is still substantial uncertainty about potential health effects. Some patterns that have been recognized are allergies, depletion of necessary enzymes, and infertility in consumers of GM food crops. Because allergies are induced at the genetic level and continually reinforced by nutritional sources such as soy and corn, they can cause an immune response to both the genetically modified and non-modified versions. According to consumer advocate Jeffrey Smith, “GM soy dramatically reduces enzymes in mice. If it also impairs your digestion, you may become sensitive and allergic to a variety of foods” (Smith). Because enzymes are biological catalysts that provide a specifically shaped platform for nutrient digestion, foreign proteins, lipids, and carbohydrate molecules can cause allergic reactions when enzymes fail to align with them in the digestive process. Biotechnology scientists have developed a process of altering specific plant genes to achieve desired qualities such as resistance to pests, diseases or climate conditions. Although the techniques used are very clear, such as support for third world countries, there are some inconsistencies in the presentation of the data. Biotechnology is a growing field that promises useful advances in agriculture and human health, however, there are vital consumer concerns and dangers that need to be addressed honestly and directly, rather than suppressed. Regarding potential human health risks, environmental problems and inadvertent DNA mutations, more open research is needed. Works Cited Antoniou, Michael, Claire Robinson and John Fagan. Myths and truths about GMOs. terraopensource.org. Np June 2012. Web. 6 November 2013. Levaux, Ari. “The Real Dangers of Genetically Modified Foods.” The Atlantic January 9, 2012. Web. November 6, 2013. Smith, Jeffrey M. Genetic Roulette: The Documented Health Risk of Genetically Modified Foods. Fairfield: Yes!, April 2007. Web. November 2. 2013.